Buying and Using Local Lamb

With restaurants closed, this is a good time to purchase lamb from your local farms
Seasoned lamb cutlets in skillet.

Many New Hampshire farms produce lamb products to sell at markets and to restaurants. With restaurants being closed or only able to do curbside or takeout, local lamb supplies are abundant and availalbe at many NH farms and markets.

Visit the New Hampshire Farm Products Map to find farms where you can purchase lamb.

Not sure how to handle, store or use lamb?

We have some resources for you:

Michigan State University Extension - Handling, Using and Storing Lamb

USDA Food Safety - Food Safety from Farm to Table

Not sure how to cook lamb?

We have some links to a variety of recipes that you can try:

USDA Choose MyPlate recipes using lamb – Grilled Lamb Salad, Sorba Lamb and Peanut Soup, Kibbeh-Khamoustah (dumpling using ground lamb or beef)

American Lamb Homegrown Recipes – offers step-by-step recipes. You can select the type of dish you will use like a slow cooker or instant pot as well as the cut of lamb or the season (spring, summer, etc.). Here is one of their delicious recipes:

Ground Lamb and Vegetable Frittata

Prep time: 15 minutes
Cook time: 20 minutes
 
Ingredients:
1/2 lb. ground American lamb
1/2 bunch asparagus, trimmed
2 Tbsp. olive oil, divided
1/4 cup chopped yellow onion
1 cup sliced baby bella mushrooms
1 garlic clove, minced
8 large eggs
2 Tbsp. half-n-half
3/4 cup crumbled goat cheese
salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking spray. Place the asparagus on the baking sheet and drizzle tops with 1-tablespoon olive oil, salt and pepper. Cook the asparagus for about 12 minutes or until golden. Remove from oven and cut stalks into thirds. Set aside.
  2. In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes. Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1-tablespoon olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.
  3. In a medium bowl whisk together eggs and half-n-half. Pour the egg mixture into the skillet with the ground lamb and vegetables. Let it cook for about a minute and then sprinkle the crumbled goat cheese on top. Turn off the heat and put the skillet into the oven. Bake until the eggs are set about 10 to 12 minutes. Remove from oven and enjoy!

Recipe: Courtesy of the American Lamb Board

Let us get adventurous and try some new recipes this year! While this stay-at-home order is in place, it is a great time to get in the kitchen and bring the family together to help prepare meals and support local farms.